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It's been a few days since I posted a new recipe, but it was worth the wait! I kept thinking of posting fresh recipes for the weather outside. I kept making smoothies and then I thought, "Ohh I didn't post any ice cream recipes!" :))). So, today I present you a dream ice cream! Let me not hear that there is someone among you who "does not love the rooster" because I really want you to make this recipe! It is delicious, easy to make and perfect for hot days. So, you like it, you don't like the rooster, try the recipe! haha :)). Coconut ice cream has an intense aroma, you can already imagine sitting relaxed in the tropics and enjoying a coconut, mmmm!
I want to announce from now on that I have a nice surprise for you, a contest that I will officially announce on my facebook page, on Thursday (July 4, 2016) at 19:00 and which I look forward to participating in! STAY TUNED!
- 4 yolks
- 200 g sugar
- 500 ml coconut milk
- 1 tablespoon starch
- 400 ml liquid cream
- vanilla essence
- coconut flakes
Preparation time: over 120 minutes
RECIPE PREPARATION Coconut ice cream:
Are you ready to make the best ice cream? Let's start: mix the yolks with the sugar until it has almost melted.
Over the yolk mixture add the coconut milk and starch, and put the mixture on the fire, stirring constantly until it thickens. CAREFUL! The mixture should not be left on the fire too long as it will not freeze!
Add the vanilla essence and let the cream cool.
Separately, mix the whipped cream. After the cream has cooled, mix it with whipped cream. Put food foil in a tray, pour the above composition and leave in the fridge for at least 4 hours. You can also add chocolate flakes or anything that will delight your heart!
You can also find the recipe on the blog: http://delightsts.blogspot.ro/2016/07/inghetata-de-cocos.html
Coconut ice cream
Coconut ice cream. Ice cream recipe. Coconut ice cream.
During the summer, nothing cools us better than an ice cream and after we made a good one with nuts, we wanted to see what the one with coconut is like.
One of the advantages of this ice cream is that it does not make needles and should not be stirred from time to time while it is in the freezer.
The recipe is prepared with raw egg whites, if you want you can beat them in a bain-marie
Coconut ice cream with strawberries
- 500 & # 32 gr & # 32 strawberries & # 32 net quantity, already cleaned
- 1 canned coconut milk
- 3 & # 32 tablespoons acacia honey
- 2 & # 32 tablespoons coconut flakes
Tried this recipe? Let us know how it was!
I wish you a beautiful summer and take care of yourself!
For 6 years my help in the kitchen has been Thermomix. If you also like to eat well, diversify and have control over the ingredients, but you don't want to spend a lot of time in the kitchen, then Thermomix is the answer. For questions, demonstrations right at your home or online, and orders you can contact me here.
The passion for raw desserts materialized in the book "Sweet and Salty", a book with 54 healthy recipes, with and without fire. The book can be ordered here.
Coconut and baked pumpkin ice cream (fasting)
An ice cream with a unique taste, but wonderful. It is very easy and fast. It's harder to resist until it freezes. It is also suitable for people with lactose intolerance or for those who are fasting.
- 400 g baked pumpkin
- 200 ml coconut cream, I use this assortment
- 1-2 teaspoons of sweetener, to taste, for example Green Sugar
- 1 teaspoon spice mix for pumpkin, or cinnamon
Mix all the components of the recipe in a bowl. The obtained composition is poured into ice cream molds and put in the freezer for 8-10 hours. Serve when you feel like it.
TOTAL: 620 grams, 820 calories, 4 proteins, 76 lipids, 20 carbohydrates, 8 fibers
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
4.5 Based on 10 Review (s)
Ice cream with green tea from Laura Cosoi
3 chopped bananas, half a teaspoon of green tea powder (matcha), 2 teaspoons of almond milk and 2 teaspoons of honey.
Preparation: Blend the ingredients, then leave them in the freezer for a few hours. This ice cream is ideal in the first part of the day. Very healthy, nutritious, it gives you energy for the rest of the day. Laura Cosoi placed the ice cream balls in an orange peel, next to melon balls. The combination of tastes is sensational.
Coconut ice cream with mascarpone and cranberries
Because in summer, my favorite dessert is ice cream, I often prepare it at home, in various combinations such as this coconut ice cream with mascarpone and cranberries.
Why buy commercial ice creams prepared with all kinds of powders, just because they are creamier and tastier? There are much healthier dishes at home, where we know what ingredients we use.
With a mixer or a good blender we can get a creamy texture.
And if we have the patience to mix the composition every 30 minutes, we also get rid of the ice crystals that often form in homemade ice cream.
I, in the absence of a special ice cream machine, used my favorite in the kitchen, Advanced professional blender G21 Perfect Smoothie Vitality, purchased from Una Doua online store.
Mango coconut ice cream
The weather is starting to warm up again in the Netherlands, and the warm weather naturally requires ice cream. Supermarket ice cream contains only a lot of added sugars, fats and also a few useful nutrients. The mango coconut ice cream you make with this recipe does not contain added sugars and does not contain the vitamins in the mango. In addition, you can easily get something extra whey to quickly get more protein.
Calories: 223 kcal
Carbohydrates: 23 gr
Sugars: 20 gr
Fat: 12 gr
Saturated: 9 gr
Protein: 3 gr
- 150 grams of frozen mango pieces
- 200 ml light coconut milk
- Pomegranate seeds
- Coconut grater
Preparation of Mango Coconut Ice Cream
- Put the mango pieces in a blender and grind it completely. Add the coconut milk and vanilla flavoring drops and make sure the mango and coconut milk mixture is well mixed.
- Put this mixture in a container and close it with a lid. Put the container in the freezer.
- Remove the ice cream from the freezer after about 3 hours.
- Put the ice cream in a small bowl and finish with some extra fruit, mint and coconut grater.
More delicious recipes like this? Then quickly view it XXL Recipe Book for nutrition!
The best vegan ice cream with coconut milk
Coconut milk is perfect for vegan ice cream. For the days when you feel like pampering yourself with a healthy and good dessert, we suggest you try this recipe.
Coconut fat, in cans, is an excellent substitute for dairy when you want to make a vegan ice cream. It gives a creamy texture, a delicious coconut taste and you won't miss the traditional ice cream. You have to take our word for it that it is much better!
To make the best vegan ice cream you need coconut cream, and if you can't find it, you can buy whole coconut milk in a metal box (not the assortments in the cardboard boxes!). All you have to do is make sure you put the box of coconut milk in the fridge overnight, because this separates the coconut fat from the coconut water, which will remain on the bottom.
That fat, which accumulates on the surface, is your basic ingredient for vegan ice cream.
Ingredients for the best vegan ice cream with coconut milk:
A metal box of coconut milk (400 milliliters)
100 milliliters of brown rice or maple syrup (if you want you can use stevia rebaudiana extract
2 teaspoons vanilla extract
4 teaspoons of tapioca flour mixed with a little water to make pasta
Dark chocolate without melted sugar, for garnish (optional)
Baked coconut chips (optional)
Method of preparation
15 minutes before you start the ice cream, move the box of coconut milk from the fridge to the freezer to harden even better.
Choose the fat that has separated on top and beat it with the mixer together with the sweetener used, the vanilla extract and the tapioca flour made into a paste. In 5-10 minutes you get a creamy texture.
Pour the ice cream into ice cream molds, then put them in the freezer overnight or for at least 4 hours.
Almond and coconut cakes filled with banana ice cream (gluten free)
Have you ever tried to stick two ice cream cakes in the middle? If the answer is no, then you should definitely try this recipe. Moreover, these almond and coconut cakes filled with banana ice cream are nutritionally valuable and nutritious prepared in this healthy version.
To prepare this simple dessert we only need 5 ingredients and a few minutes. It has a high content of fiber, micronutrients, but also healthy fats thanks to almonds and coconuts.
Fluffy almond and coconut cakes do not contain flour or gluten, is prepared from only 4 ingredients, such as almond flour (you can buy it or you can prepare it by grinding almonds), grated coconut, egg whites and honey. They are soft and very tasty and have a very pleasant taste of coconut and almonds. Home cooking a healthy banana ice cream (also known as nicecream) is even simpler - you just have to cut the bananas, freeze them and then blend them until they turn into a thick ice cream, then you can serve the composition. Next we have to glue the cookies taken out of the oven with this ice cream, after which we will be able to enjoy a healthy sandwich with ice cream. If you want, you can add protein powder (preferably with banana, vanilla or coconut flavor) to the ice cream to increase the protein content of the dessert.
Try this healthy sandwich with banana ice cream, is perfect for summer days.